Frozen Berry Muffins with Berry Glaze are soft, fluffy and fruity. Ready in under 30 minutes, they’re an easy way to enjoy bold berry flavor any time of year.
Let’s talk about something that always hits the spot: a freshly baked muffin. Specifically, frozen berry muffins that don’t require any fancy ingredients or a trip to the store for fresh fruit.
If you keep a bag of frozen berries in the freezer, you’re halfway there already.
These muffins are soft with a tender crumb, sweet but not too sweet, and dotted with juicy pockets of mixed berries.
I love the way the berries slightly bleed into the batter, giving little swirls of pink and purple. It’s a simple recipe, but the results feel bakery-worthy.
The berry drizzle on top is optional, but highly recommended. It adds a gentle tartness that contrasts nicely with the sweetness of the muffin itself. Plus, it looks pretty—no harm in that.
I like these in the morning with coffee, or in the afternoon when I need something comforting.
Love berries? Be sure to also try Frozen Berry Compote - perfect on yogurt, oatmeal or pancakes.
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Why You'll Love This Recipe
- You can use frozen berries straight from the freezer—no need to thaw fully.
- They take about 10 minutes to mix and 20 minutes to bake.
- Great for using up pantry and freezer staples.
- Customizable with different fruits, spices or toppings.
- Kids love them.
- The batter is forgiving and doesn’t require fancy equipment.
- You don’t need to cream butter and sugar—just mix and go.
- The berry drizzle is simple but makes them look special.
- Perfect balance of sweetness and tartness.
Ingredients
- Frozen Mixed Berries: These are the star. Use any mix such as blueberries, raspberries, blackberries, even chopped strawberries. If you only have one type of berry, that’s fine too.
- All-Purpose Flour: Gives structure. Don’t substitute with cake flour unless you’re experienced, or you might get muffins that are too delicate.
- Granulated Sugar: Adds sweetness and helps with browning. You could swap in light brown sugar for a slightly deeper flavor.
- Baking Powder: This is your leavening. Make sure it’s fresh.
- Salt: Balances the sweetness and brings out the flavor. Don’t skip it.
- Eggs: Help bind and structure. Use room temperature eggs if you can.
- Milk: Adds moisture. Any milk works: whole, 2%, non-dairy.
- Melted Butter: Provides richness. Make sure it’s cooled before adding so it doesn’t scramble the eggs.
- Vanilla Extract: Adds warmth and depth to the flavor.
- Powdered Icing Sugar: For the berry drizzle, it's sweet and smooth.
- Berry Juice: Comes from the thawed berries. Adds flavor and color to the drizzle.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat the oven to 400ºF/200ºC. Line a 12-hole muffin pan with paper cases.
Add the frozen berries to a microwave-safe bowl and microwave for 1 minute to thaw slightly. If any berries are very large (strawberries sometimes are) then when they’re thawed a bit cut them into halves or quarters.
In a large mixing bowl, whisk the flour, sugar, baking powder and salt.
In a smaller bowl, whisk the eggs, milk, melted butter and vanilla together.
Stir wet mixture into the dry mixture and gently mix to combine.
Spoon the berries out of any juice they’ve released (save the juice for the drizzle). Gently stir the frozen berries into the muffin mixture. Don’t overmix or the muffins will be tough and discolored.
Spoon the batter into the muffin cases to ¾ full. Bake for 20-25 mins until the frozen berry muffins are risen and golden. Allow to cool on a wire rack.
Mix the icing sugar and berry juice together to form a thick drizzling consistency, adding a little more icing sugar or juice/water if necessary. Drizzle over the completely cooled muffins.
Variations
- Add lemon zest to the batter.
- Add a handful of chopped nuts for crunch.
- Add white chocolate chips for a sweet twist.
- Mix in shredded coconut for a tropical feel.
- Swap vanilla for almond extract.
- Add a teaspoon of cinnamon or ground cardamom to the dry mix.
- Make a crumble topping with butter, sugar and flour for a bakery-style muffin.
Fruit Muffins
Storage
These muffins keep well in an airtight container at room temperature for 2-3 days. If you’re not going to eat them that quickly, freeze them in a zip-top bag.
They’ll keep for up to 2 months. To thaw, leave them at room temperature or warm them in the microwave for 20-30 seconds.
Top tips
- Don’t overmix once you combine the wet and dry ingredients. That’s how you get tough muffins.
- Use a cookie scoop or ice cream scoop to portion the batter evenly.
- Only stir the berries in at the end, and gently.
- Use paper muffin liners to avoid sticking.
- Let them cool completely before drizzling, or the icing will melt right off.
Frozen Berries
Frozen berries are a smart buy for any home cook. They’re usually picked and frozen at peak ripeness, which means they often have more flavor than out-of-season fresh berries.
I like buying a big bag of mixed berries from the freezer aisle and using them as needed. You don’t even have to thaw them completely, just warm enough to cut any large pieces.
They’re perfect in smoothies, sauces, and of course, baked goods like these muffins.
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📖 Recipe
Frozen Berry Muffins
Ingredients
- 1 ½ cups frozen mixed berries 200g
- 1 ¾ cups all-purpose flour 210g
- ¾ cup granulated sugar 150g
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 cup milk 240ml
- ⅓ cup melted butter cooled 75g
- 1 teaspoon vanilla extract
For the berry drizzle
- ¾ cups powdered icing sugar
- 1 tablespoons juice from the frozen berries
Instructions
- Preheat the oven to 400ºF/200ºC. Line a 12-hole muffin pan with paper cases.
- Add the frozen berries to a microwave-safe bowl and microwave for 1 minute to thaw slightly. If any berries are very large (strawberries sometimes are) then when they’re thawed a bit cut them into halves or quarters.
- In a large mixing bowl, whisk the flour, sugar, baking powder and salt.
- In a smaller bowl, whisk the eggs, milk, melted butter and vanilla together.
- Stir wet mixture into the dry mixture and gently mix to combine.
- Spoon the berries out of any juice they’ve released (save the juice for the drizzle). Gently stir the frozen berries into the muffin mixture. Don’t overmix or the muffins will be tough and discolored.
- Spoon the batter into the muffin cases to ¾ full. Bake for 20-25 mins until the frozen berry muffins are risen and golden. Allow to cool on a wire rack.
- Mix the icing sugar and berry juice together to form a thick drizzling consistency, adding a little more icing sugar or juice/water if necessary. Drizzle over the completely cooled muffins.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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